Yuzu Chocolate “Mousse” Cake
100g TCHO 68% Fruity Dark Chocolate from Peru
25g TCHO 54% Cacao Dark Milk Chocolate
75g Egg, Whole (Room Temp)
55g Sugar, Granulated
25g TCHO Natural Cocoa Powder
40g Yuzu Juice
75g Egg, White
18g Sugar, Granulated
¼ tsp Fine Sea Salt
100g Heavy Cream
Yuzu Chocolate Mousse Cake
- Preheat oven to 285oF
- Spray oil your baking molds well (with oil or brushed with butter).
- Whip heavy cream to medium soft peak using a whip attachment and reserve in the fridge until later.
- Partially melt chocolates and cocoa powder over a water bath, enough to coat the baking discs with the melted chocolate.
- Whip the whole eggs and sugar until it becomes thick and pale in color. When drizzled on top of itself, it should hold and begin to sink after 3 seconds.
- While the eggs are whipping, heat kefir (either in a microwave or small saucepan). It may look curdled but it’s ok.
- Pour hot kefir mixture over the partially melted chocolate and whisk until emulsified.
- While the chocolate mix is still warm, whisk in yuzu juice.
- Once the eggs have reached the ribbon stage, gently fold into the chocolate mix in three additions (leave streaky) set aside.
- In a clean mixing bowl with clean whip attachment, begin whipping the egg whites.
- Once the whites are frothy and resemble “beer foam”, sprinkling in a second set of sugar and salt. Whip the meringue until a medium soft peak.
- Gently fold meringue into base in thirds, leaving streaky and not fully mixed.
- Re-whip heavy cream to a medium soft peak and gently fold into base until fully combined but not overmixed.
- Carefully pour cake batter into prepared baking molds. Note that the baking time will differ depending on mold.
- Bake until the cake top springs back when pressed gently.
- Once baked, keep in the oven with the door ajar until the cake has cooled.
Milk Chocolate Cremeux
- Bloom the gelatin in the cold water by sprinkling the gelatin over the cold water in “layers” to ensure every granule is evenly and equally hydrated. (Avoid stirring with a utensil)
- Begin to melt chocolate water bath (only melt about half way).
- Heat half of the kefir with salt and fully bloomed gelatin.
- Once gelatin has fully melted, temper warm kefir back into remaining kefir, mix to combine.
- Pour kefir mixture through a fine mesh sieve onto the partially melted chocolate.
- Lightly stir, then let the mixture stand for a few minutes.
- Emulsify mixture with an immersion blender until homogenous and smooth.
- Pour into a container and let rest overnight in the fridge.
- Carefully unmold mousse cake and if cutting use a sharp, hot knife that is wiped clean between cuts.
- Pipe cremeux on top of mousse cake using a large Straight Petal Tip.
- Using a small pastry sifter, gently dust cocoa powder on top.